If drinking soda is giving you an uncomfortable tummy, here is a tip I have found to be most useful. Once the carbonation is done fizzing (assuming it's in a glass), shake a couple shakes of salt on the top. When the new fizzing is gone, so is the carbonation. You can do the same if it's in a can or bottle, but you may have to use your hand with some salt in it. It doesn't take much.

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If eating tomato products does the same thing, add 1 tsp. of sugar for every 4 oz. of tomato product. Whether you are making spaghetti, goulash, stew, or any food that requires tomato paste, sauce, juice or whole/stewed. Your item will come out the same, with perhaps a hint of sweet. The sugar reduces the acid in the product and enhances the taste, at least my family sure thinks so!

Witht he tomatoes... my husband's a diabetc as was my mother... In order to help cut out any un necessary sugar, we use 1/4 tsp per can (reg size) of baking soda... It also gives it a lighter texture and you don't use as much salt. You could also cut the salt using a teaspoon of splenda blend... but we just don't really like the sweet in the sauce.